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Spicy Miso Soup with Softened Eggplant
Spicy Miso Soup with Softened Eggplant

Before you jump to Spicy Miso Soup with Softened Eggplant recipe, you may want to read this short interesting healthy tips about Foods That Benefit Your Heart.

You already are aware that you should have a fit and healthy heart. Obviously, if your heart isn’t healthy then the rest of you isn’t going to be healthy too. You already understand that daily exercise and a healthy lifestyle are imperative in terms of the overall health of your heart. Did you already know, though, that there are some foods that can help you have a healthy heart? If you are interested to know which foods you should be eating to improve your heart health, continue reading.

Fish is probably the best food you can ingest. You’re probably already aware of this since your doctor has told you to eat some fish at least two or three times a week. This is particularly true for people whose hearts are not in good shape. Be aware that fish is loaded with Omega 3’s which work to process cholesterol and turn it into healthy energy. Try to include fish in two meals every week.

There are plenty of foods that you can consume that are good for your body. It’s true that everything brought up in this article can help your body in a variety of ways. They are essentially great, though, for keeping your heart as healthy as it can be. Begin eating these heart-healthy foods regularly. Your heart will benefit greatly!

We hope you got benefit from reading it, now let’s go back to spicy miso soup with softened eggplant recipe. You can cook spicy miso soup with softened eggplant using 6 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Spicy Miso Soup with Softened Eggplant:
  1. Use 1 Eggplant (slim Japanese type)
  2. Take 1 slab Aburaage
  3. Take 2 tbsp Sesame oil
  4. Get 1000 ml Dashi stock
  5. Use 4 to 5 tablespoons Miso
  6. You need 1 tsp Gochujang
Instructions to make Spicy Miso Soup with Softened Eggplant:
  1. Cut the eggplant into half, slice lengthwise to 3 cm, then cut into 3 to 4 pieces.
  2. Cut the aburaage to bite sized pieces.
  3. Heat sesame oil in a pan, cook the eggplant until softened, then pour in the dashi stock.
  4. Keep cooking until the eggplant has completely softened. Then add the aburaage.
  5. Dissolve the miso and gochujang into the soup, then serve.

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